Combine the stock, chilli sauce and soy sauce in a small bowl, then set aside until needed.
Heat the oil in a wok or large non-stick frying pan over a medium heat. Add the spring onions, garlic and ginger and stir-fry for 3 minutes or until the garlic is tender but not burnt.
Add the capsicum and stir-fry for 2 minutes or until cooked but still with a little crunch. Add the lamb and sugar snap peas and stir-fry for 4 minutes or until the lamb is just cooked through.
Pour the chilli sauce mixture into the wok and cook for 1 minute to heat through. Serve garnished with the spring onion strips.
Some more ideas…
The beauty of stir-fries is their versatility. Use this recipe as a base and change the ingredients to suit yourself. For instance, change the lamb to chicken, pork, tofu or beef. Or, use carrot and broccoli instead of the capsicum and peas. Add any hard vegetables, such as carrot, early to allow them time to cook through and any soft, tender vegetables towards the end so that they don't overcook.
Capsicums have a naturally waxy skin that helps to protect them against oxidisation and prevents loss of vitamin C during storage. As a result, their vitamin C content remains high even several weeks after they have been harvested.